Oatmeal Breakfast Cookies


Now that Halloween’s over, I feel like the candy is taking over our house.  Not only does Little Bread Dude want a piece of candy for lunch and after dinner, but he’s even asked for a piece after breakfast!

I made these cookies in an attempt to quell the sweet tooth with a treat that’s healthier than candy.

Here is the original recipe.  I made a few tweaks such as: adding a 1/2 teaspoon of salt, made it in one bowl instead of two, let the dough chill, and the fact the recipe makes far fewer cookies than the recipe indicates.

You will need:


Sorry the first few pictures are dark.

1 ripe banana

1/4 cup honey

2 teaspoons vanilla

1/2 cup peanut or other nut butter

1 cup rolled oats

1/4 cup whole wheat flour (or gluten-free flour)

1/4 cup flaxseed oil

1/4 cup powdered milk or soy powder

2 teaspoons cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup raisins

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, mash together the banana, peanut butter, honey and vanilla.  dsc03554
  3. Then add the rest of the ingredients and mix together.dsc03555dsc03556
  4. At this point, cover the cookie dough bowl and refrigerate for 1/2 hour to an hour.  Then use a 1/4 cup to measure out the cookie dough and put each ball on either a greased cookie sheet or one covered with parchment.dsc03560
  5. take a fork and press each ball down into a disk.  Put your cookie sheet in the oven and bake 14-16 minutes.  Let cool before eating.dsc03561
  6. These cookies are really good!  I might add coconut oil next time so they aren’t so dry.  But they’re the perfect size for a good breakfast cookie.  They were also really quick and dirtied only one bowl.  The recipe is a winner.dsc03562




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